How to Make Rasam in 5 minutes | Thin Lentil Soup | Step by Step Recipes
Instructions
- Toor Dal can be cooked on Sundays or even on Mondays. I normally cook bulk amount on Mondays and store through the week. Take the dal water you get and make rasam. Else, scoop out a half a ladle as in the pictures. Rasam powder is made to last me 5 days.
- In a bowl, take the cooked dhal, finely chopped tomatoes, tamarind extract.
- Mash the dal, tomatoes and tamarind very nicely to get everything mixed up. Add salt at this stage.
- For Seasoning, this is what you need - Rasam Powder, Crushed garlic. It is always said that you should crush the garlic and allow it to breathe, this way it is supposed to be very healthy.
- Here's where you need the scissors. Wash and clean the coriander leaves. Chop down the coriander leaves very finely over the cooking rasam.
- In a deep botton pan, heat a tsp of ghee. We normally add Ghee / Clarified butter. Then, add the ingredients kept aside for seasoning. Saute well.
- Then, gently pour the mixed dal and tomatoes on this. Be very careful at this stage as it might splutter. On top of the rasam, chop in fine coriander.
- Allow to start boiling. Rule of thumb is never to disturb the cooking process.
- When you have all the other ingredients on hand, this hardly takes only 5 minutes. Since most of the ingredients are pre-cooked, this rasam will not taste raw or uncooked or some thing.
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